Posted on 02/16/2007 4:15:48 PM PST by snugs
Shrove Tuesday is the term used in United Kingdom,, Ireland, and Australia to refer to the day after Collop Monday and before Ash Wednesday (the liturgical season of Lent begins on Ash Wednesday). In these countries, this day is also known as Pancake Day, because it is customary to eat pancakes on this day.
The reason that pancakes are associated with the day preceding Lent is that it was the start of the traditional 40 days of Lent liturgical fasting, during which only the plainest foodstuffs were eaten. Therefore, rich ingredients such as eggs, milk, sugar and flour are disposed of immediately prior to the commencement of the fast. Pancakes were therefore the perfect way of using up these perishable goods, besides providing a minor celebratory feast prior to the fast itself . Though the Church of England celebrates Lent and often has lent services etc actual 40 days of fasting is not usually practised nowadays.
The word shrove is a past tense of the English verb "shrive," which means to obtain absolution for one's sins by confessing and doing penance. Shrove Tuesday gets its name from the shriving (confession) that Anglo-Saxon Christians were expected to receive immediately before Lent.
Shrove Tuesday is the last day of "shrovetide," which is the English equivalent to the Carnival tradition that developed separately out of the countries of Latin Europe. In countries of the Carnival tradition, the day before Ash Wednesday is known either as the "Tuesday of Carnival" (in Spanish-speaking countries, "Martes de Carnaval," in Portuguese-speaking countries, "Terça-feira de Carnaval" or "Terça feita gorda") or "Fat Tuesday" (in French-speaking countries, "Mardi Gras," in Italian-speaking countries, "Martedì Grasso").
Do you make scratch buckwheat pancakes or a mix?
Hi Theresa.... My V day was quite nice despite the fact we were in a terrible blizzard with bitter cold. Friends from Chicago were coming back thru Ohio from a funeral in canada & spent a few days & I went with them & a friend for dinner & a concert.. lots of things were closed the day before as well at VDay . Must have been a restaurant disaster in much of this area as I am sure all the extra/special foods were on hand for the normally large crowds.
There were no problems with the procedure. It has been nine days and I am loving every minute of it.
How goes it?
I had heard there's a really good pancake place over there
You really do not want to know what haggis is LOL but protest1 may not agree
Haggis
The quantities of suet, onions and oatmeal, below, vary according to the size of the pluck.
Ingredients
1 sheep's stomach bag and pluck (heart, liver, lungs and windpipe)
250g-1kg/½lb-2lb pinhead oatmeal, or a mixture of medium and pinhead
125g-500g/4oz-1lb suet, finely chopped
4 onions, finely chopped
2-4 tbsp salt
1 tsp freshly ground black pepper
1 tsp dried mixed herbs, or 2 tsp chopped fresh herbs
Method
1. Begin the day before you want to cook the haggis. Wash the stomach bag in cold water, scrape and clean well. Place into a large bowl of clean, cold water.
2. Wash the pluck and place it into a pan of boiling water. Let the windpipe lie over the side of the pan and place a small jar underneath to catch the drips. Simmer gently until all parts are tender - this depends on the age of the animal but is usually between one and two hours.
3. Place the cooked pluck into a large basin, cover with the cooking liquid and leave overnight.
4. The next day, preheat the oven to 180C/350F/Gas 4.
5. For the stuffing, spread the oatmeal out on a baking sheet. Transfer to the oven and toast for around ten minutes, or until thoroughly dried out but not browned.
6. Drain the pluck, reserving the cooking liquid. Cut the windpipe off and discard, along with any skin and black parts. Chop or mince the heart and lungs and grate the liver. Place into a large bowl and mix well.
7. Add the toasted oatmeal, suet, onions, salt, pepper, herbs and about 570ml/1 pint of the liquid the pluck was boiled in and mix well.
8. Drain the stomach bag. Fill the bag to just over half full with the stuffing mixture. Press out the air, sew up the top of the bag and prick with a long needle.
9. Place the haggis into boiling water and simmer for three hours, pricking with a needle again when it swells. Alternatively, the bag may be cut into several pieces to make smaller haggis, in which case cook for only 1½-2 hours.
10. Serve hot with 'neeps', 'tatties' and a glass of good blended whisky.
Clarification re tomato very ripe cherry or on the vine tomatoes I will eat or cooked tomatoes but the yellow/light red ones they tend to be served up in most pubs and restaurants I would not give you the time of day.
your right.. it was better I didn't know & just thought it was a quaint tea cake or something!
LOL
Eleanor for me to eat this I think I would need ingredient number 10.. perhaps a whole bottle FIRST! & if I am still awake, might be so out of it that I wouldn't know.
It is interesting how different foods are popular in various regions. I am betting those in USA of British Isle origin eat these things & the moms/grandmas all take pride in their fav recipes.
Well you & GF go check it out & report back in.. BTW is she doing okay?
Great Pix Bill.. can tell it is a good camera also. a big difference in quality of pix. Now & then I take my cameras & take a couple shots on each of the same view.. Amazing the difference..
It's a good camera for a "point and shoot." I think they did a good job on the optics. It's not a digital SLR. The lack of control drives me crazy. Someday, I'm going to get a good digital SLR.
LOL, if you think blood pudding is bad, LOL you should see what haggis is made out of.
>>BTW is she doing okay?
Yep all better- we're trying the gym today.
Did I tell you I bought a bike?
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.